Blood orange vinaigrette brightens this simple dish.
1 cup packaged precooked chestnuts
1/2 cup crushed packaged precooked chestnuts
1 cup whole milk
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 1/2 tablespoons fresh blood orange juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
16 diver sea scallops (about 1 1/2 pounds)
1 tablespoon canola oil
2 tablespoons butter
1 1/2 teaspoons chopped fresh thyme
How to Make It
Preheat oven to 375°.
Place 1 cup chestnuts on a baking sheet; bake at 375° for 10 minutes or until golden brown. Place 1/2 cup crushed chestnuts on a baking sheet; bake at 375° for 5 minutes or until golden brown. Set aside.
Combine toasted whole chestnuts and milk in a blender; process until smooth. Heat a small saucepan over medium heat. Add chestnut mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Keep warm.
Combine juice, vinegar, and olive oil in a small bowl, stirring well with a whisk.
Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add canola oil to pan; swirl to coat. Add scallops, working in batches if necessary to avoid crowding; cook 3 minutes or until browned on both sides and done, turning once. Pour off any oil. Reduce heat to medium. Add butter; cook 2 minutes or until browned. Stir in thyme.
Place 5 tablespoons puree on each of 4 plates; top each serving with 4 scallops. Drizzle each with 1 1/2 teaspoons butter mixture and 1 tablespoon juice mixture. Top each with 2 tablespoons toasted crushed chestnuts.